Apple and Lemon Curd Tart

A few weeks ago I started bringing a little apple to work for my snack break. I felt pretty proud of myself, too. “They’re the perfect size! They’re healthy and organic! I could eat an apple a day forever!” And then I bought my second bag and all of a sudden it turned into, “Ugh…how many more apples do I have to go through?” Not to mention my second bag was a different type of apple and they weren’t as fresh and crisp as the first.

So in an effort to use up the rest of my apples I came up with this tart recipe with whatever I had on hand. To be honest I had no idea if it would actually taste good with lemon curd but thought I’d try it anyway. The first time I made an apple tart I used a Design*Sponge recipe called “Tart Apple Tart” that uses the juice of four lemons, the outcome being more refreshing rather than overly sweet. I loved how bright and light the tart was compared to a typical dense apple pie and was hoping the lemon curd would do the same.  It came as a pleasant surprise to end up with something not only edible but something I’d also make again! The combination of sweet apples, smooth lemon curd, and a flaky, buttery crust was a nice departure from your average apple pie.

I have to admit I’m pretty proud of how well this came together without any recipe. I’m trying to take more risks and come up with my own ideas instead of only following cookbooks. And while an apple tart isn’t necessarily adventurous at least it’s in the right direction.

Note: I don’t have an exact recipe for this as I sort of made it up as I went along.

Apple + Lemon Curd Tart
makes one 14″x4.5″ tart

Apple Filling
4 small apples or 2 large apples
2 tbsp sugar
1 tsp turbinado sugar
1-2 tsp lemon juice

Without peeling, slice apples into thin pieces, then toss with 2 tbsp white sugar and lemon juice. Set aside.

Lemon Curd
3 egg yolks
3/4 c sugar
1/4 c lemon juice
1/2 stick butter

In a double boiler whisk together egg yolks, sugar, and lemon juice over medium-low heat. Stir constantly for 8-10 minutes until it has thickened enough to coat a spoon. Take off heat, then add butter in small pieces and mix until smooth.

Tart Crust
1 c flour
3/4 stick butter
1/4 c water

The measurements above aren’t exact, but I used the 3-2-1 ratio to make my crust which makes it about 10000% easier because I don’t have to over think things. If you’re interested in other cooking ratios I strongly recommend picking up Michael Ruhlman’s Ratio.


Preheat oven to 375° F. Roll out tart crust to fit a 14″x4.5″ pan, then add a thin layer of lemon curd. (I used a little more than half of the curd I made.) Add apple slices at and an angle and fill up as much as possible. You can cut some slices in half to fit smaller spots. Sprinkle with 1 tbsp coarse or turbinado sugar. Bake for 40 minutes or until the apples have softened.

{ 16 comments… read them below or add one }

Fresh and Foodie November 16, 2011 at 8:56 am

Gorgeous! I think you just inspired me to invest in a rectangular tart pan. This looks amazing.


Sara/Matchbox Kitchen November 21, 2011 at 2:42 pm

I really like this pan! It was sort of an impulse purchase but I really enjoy that when cut up the pieces are neat and tidy bars.


la domestique November 16, 2011 at 9:12 am

The photos are lovely and I think your tart is definitely unique. I would never have thought to combine apples and lemon curd. Looks delicious.


Sara/Matchbox Kitchen November 21, 2011 at 2:41 pm

Thank you! It was a bit of a risk but lemon curd is so good I was sure it wouldn’t go wrong :)


Natalie (Fashion Intel) November 16, 2011 at 9:54 am

Your tart looks absolutely delicious! I really want to make this and to try and take a photo 1/2 as good as yours. Did you know lemon curd is my speciality? One thing I like to add to it is lemon zest, I think it really gives it a pop! Something to think about.


Sara/Matchbox Kitchen November 16, 2011 at 1:53 pm

Thank you! I usually do put lemon zest in but my lemons weren’t organic this time around. I do love all sorts of citrus zest though. Using the microplane is half the fun, haha.


rachel November 18, 2011 at 10:19 am

mmm! looks delicious… and pretty.


Sara/Matchbox Kitchen November 21, 2011 at 2:43 pm

Thank you. I kind of when a little overboard taking photos of the apples alone but they were so cute I couldn’t resist.


Jen @ Savory Simple November 18, 2011 at 3:28 pm

This tart is so beautiful! And I firmly believe lemon curd improves any dessert. Thank you for sharing!


Sara/Matchbox Kitchen November 21, 2011 at 2:40 pm

Thank you! I could literally eat lemon curd straight with a spoon so I imagine it’d be great almost anything else.


Cathy @ Savory Notes November 18, 2011 at 3:31 pm

This looks so elegant and sounds like a fantastic combination, thanks for sharing the recipe :)


Sara/Matchbox Kitchen November 21, 2011 at 2:43 pm

Thank you! Glad you enjoyed.


Mercedes November 18, 2011 at 5:49 pm

This looks amazing and what gorgeous photos! I was just talking to my mom about making lemon curd and what a great addition to an apple tart!


Sara/Matchbox Kitchen November 21, 2011 at 2:44 pm

Thanks! Let me know if you make something with lemon curd + apple as well, I’d love to try a more traditional apple pie with a lemon curd and softer meringue sort of topping.


Anna November 18, 2011 at 6:11 pm

I love that this recipe uses unpeeled apples…According to Yahoo it is more nutritious! I love the crunchier texture too. Thanks for the unique recipe!


Sara/Matchbox Kitchen November 21, 2011 at 2:39 pm

I really enjoyed the texture of the apple peel and the extra fiber makes it a tad bit healthier ;)


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